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Pork Pochero

The dish may also include potatoes or sweet potatoes, chorizos de Bilbao, bok choy, leeks, chickpeas, cabbage, and tomato sauce. Other versions replace beef with chicken or pork.
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: ground pork, plantain, pochero, puchero, stew
Servings: 6
Author: Bebs Lott


  • ½ kilo pork belly chopped
  • 1 large potato peeled and cut in wedges
  • 1 medium carrot peeled and sliced
  • 1 large plantain banana ripe, sliced
  • 1 bunch bok choy pechay
  • ½ cabbage
  • 1 medium onion sliced
  • 3 cloves garlic chopped
  • ¼ cup cooking oil
  • 1 cup tomato sauce
  • 3 cups water
  • 3 tbsp fish sauce
  • ½ tbsp sugar
  • 1 cup string beans


  • Heat ¼ cup cooking oil in cooking pot over medium heat. Fry by batch potatoes, carrots and plantains. Set aside
  • Remove some cooking oil and sauté garlic and onions. Put in the pork and cook them until not pink in color. Add fish sauce and stir then simmer for 3 minutes.
  • Add tomato sauce and mix until pork is coated. Simmer for 5 minutes then add water. Cover and bring to a boil until meat is tender.
  • Add the fried potatoes, string beans, and carrots. Cook until vegetable are soft then taste and adjust if needed or according to preference. Let simmer for 5 minutes then add cabbage.
  • When cabbage is cooked. Add the bok choy. Cover the pot and turn off the heat. Let the residual heat cook the bok choy (about 5 minutes).
  • Transfer to a serving plate and serve. Bon Appetit!